2 c. water
3 tbsp. butter
1/4 c. sugar
2 pkg. dry yeast
1 c. rolled oats
3 3/4 to 4 3/4 c. flour
2 tsp. salt
1 egg

Grease 13 x 9 inch pan. Bring water to a boil in a medium sized saucepan; stir in rolled oats. Remove from heat and stir in butter. Cool to 120-130 degrees.

In a large bowl combine 1 1/2 cups flour, sugar, salt and yeast; blend well. Add oat mixture and egg. Blend at low speed of mixer until moistened; beat 3 minutes at medium speed. By hand stir in 1 3/4 cups to 2 1/2 cups flour to form stiff dough.

On floured surface knead in 1/2-3/4 cup flour until dough is smooth and elastic, about 5 minutes. Shape dough into ball and cover with large bowl. Let rest 15 minutes. Punch down dough several times to remove air bubbles. press into greased pan. Using very sharp knife, cut diagonal lines 1 1/2 inches apart, cutting completely through dough. Repeat in opposite direction creating diamond pattern.

Cover loosely with greased plastic wrap and cloth towel. Let rise until doubled in size, about 45 minutes. Heat oven to 375 degrees and uncover dough.

In small bowl combine 1 tablespoon grated Parmesan cheese (fresh, if possible) 1/4 teaspoon garlic powder and 4 tablespoons of melted butter and place on top of dough. Bake 15 minutes. Brush with 2 tablespoons melted butter and sprinkle with additional cheese and bake 10-15 minutes longer. Can be served like a pull apart bread.